Cover image not available

Salt reduction in premium bread : understanding the influence of physical and chemical properties on stickiness, collapse and open texture

Charles Speirs

Publication Data

Title Salt reduction in premium bread : understanding the influence of physical and chemical properties on stickiness, collapse and open texture
Author Charles Speirs
Contributor
Publisher Food Standards Agency
Publication date 0000
Publication location London

Topics

Bread industry :: Great Britain
Dough :: Great Britain :: Testing
England

Catalogue Data

OBNB ID GBB4A9984
ISBN 10 n/a
ISBN 13 n/a
Type BibliographicResource, Book
Dewey Classification 664.4

ISBD

P1053 1 online resource (190 pages)
P1042 Includes bibliographical references (pages 57-58).

Buy a copy

OBNB doesn't sell books, but you may be able to find a copy at one of these websites:

Salt reduction in premium bread : understanding the influence of physical and chemical properties on stickiness, collapse and open texture by Charles Speirs. Published by Food Standards Agency. Publication and catalogue information, links to buy online and reader comments.